Slow Roast Salmon

  • salmon
  • salt & pepper
  • olive oil

Directions

  1. Preheat oven to 225°.
  2. Season both sides of the fish with salt and tuck it into an optional bed of herbs. Drizzle a tablespoon of olive oil onto the fish and rub it in evenly with your hands (Peachy’s note: ew). Slide the pan into the oven.
  3. Roast for 40 to 50 minutes, until the fish begins to flake in the thickest part of the filet when you poke it with a knife or your finger. Because this method is so gentle on its proteins, the fish will appear translucent even when it’s cooked.
  4. Then finish in a hot pan on the stove.

Adapted from Salt, Fat, Acid, Heat

Update: my preferred recipe for salmon is now very similar to the chicken recipe but my cook time is reduced to roughly 15 minutes.